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Thursday, 11 December 2008

A Chocolate Lover's Cake

This is a very much delayed post...it should be up since last week, and yet I could only squeeze in some time this morning to sit down to work on it. It's so ironical that I seems to be more busy during the school holidays. Before the start of the holidays, I even put together a 'master plan' on the list of things I need to get done during these 6 weeks. There is this long list of things to-bake; a schedule of outings for the kids; and an ultimate ambitious one: a long list of spring-cleaning chores! So far I could only manage to complete the top 3 tasks on each list...and we are now left with 3 more weeks before the beginning of the new year!

Anyway, back to what I am suppose to blog about...

a chocolate birthday cake I made for my two friends. Their birthdays are only 3 days apart...and it has already became a yearly affair for the past 8 years or so that we have a get-together during this time of the year. This time we gathered at my place for dinner, and one of the birthday gals had requested for a chocolate cake. I must thank her for having such faith in me that I could come up with something decent for their birthdays.

To play save, I went back to the same chocolate gateau recipe, since I had already attempted that cake twice. As usual, I frosted the cake with chocolate ganache and covered the sides with lots of chocolate chips. It was a fool-proof and very easy cover-up job.

With some left over ganache, I piped...what else?! but the usual 'stars' for the border. I wonder when I would be able to pipe those beautiful 'shells' instead!

Since I know that my friends are chocolate lovers, I topped the cake with some Ferrero Rocher. I tell you, these rocher worked like magic...they turned an otherwise rather boring and plain cake into a much elegant piece. The outcome was a bittersweet, rich, dense and fudgy cake.

It was a great evening catching up with on another. Judging from the responses, the cake was well received by my guests. This is the kind of cake which I think any chocolate lover wouldn't be able to resist a slice ;)

Was just wondering if you sift the almond flour. I attempted the cake today in an 8 inch cake tin (abt 23cm)I realised had quite abit of almond bits as i bite into them.

Also, i baked it for 40 min and the top came out kinda charred but the skewer inserted was still not "clean". I checked it at 25min, 30 min ,35 min and 40 min interval and decided to take it out at 40 as i din want the cake to turn dry.

It was really nice and dense though with a slight almond crunch. That's why not really smooth.

oh ya, mine didnt seem as high as yours. the center rose high in the oven but the sides could nv rise as high as the center. It sank upon cooling though

MH, yes it is very important to have friends especially for SAHMs. Otherwise I will really be living in my own world ;)

Grace, I am the lucky one to have them as guinea pigs!

Hi thecoffeesnob, I actually wanted to use coarsely chopped almond bits to cover the side (I have got this crazy idea to turn the cake into a giant rocher!!!). but I was too lazy to toast them before it was time to frost the cake. I took the easy way out and used the chocolate chips ;)

Hi youfei, I use a 8" or 20cm pan. A 23cm pan should be a 9" pan, no?? Maybe that's the reason why your cake was slightly 'shorter' and required a longer time to bake? The cake will rise in the oven and form a nice dome, however, upon cooling, the centre will sink a little. This is normal. For easy frosting, I always turn the cake around, it is easier to work with the flat bottom (which becomes the top).As for the ground almond, I didn't sieve it, I suspect yours was not fine enough? I could hardly detect the bits unless I make it a point to taste it, you know what I mean?

may i know where to get heavy cream in singapore? i can only find whipping cream, must i like look at the 'fat' content on the carton? how much should the fat content be to be considered heavy cream? *newbie baker* haha

Hi msmelty, you can get them at cold storage, carrefour or and some ntuc outlets do carry them. Look for brands with the word "Thickened Cream" on it, you can try Bulla. For this cake, I used nestle's single cream to make the chocolate ganache instead...it comes in a small tin/canned form, which you can get at most supermarts and they are usually at the baking section. It contains much less fat. However, for recipes that requires you to whip the cream, or it is stated to use dairy cream, then you should not use this nestle cream. Hope this helps.

I understand completely about having a long list of things to accomplish and getting next to nothing done. Though for me its more poor time management than anything else. I seem to like to torture myself by waiting to the last minute! Good luck to you!~ingrid

Hi Mae, I guess I'm not in any position to make any recommendation...as different people has got different preferences. When I started baking, I tried easy bakes like muffins, quickbreads and brownies. I also tried with ready-mix like Betty Crocker's muffins and brownies. They are very easy to use and follow.

Hi Nora, since that was suppose to be a brownies recipe, the muffins would not rise too much. It could be due to your oven temperature...did you preheat your oven? and make sure it is set at the right temperature?

Oh my God, I have been the whole day taking a loot at all the recipes you've got here!! They're really really really wonderful, I had never seen such a great collection, and all of them so well-made!! You're an artist, your kids are sure very happy with all the things you can cook!! ^^ I love cooking too, I'd love to try aaaaall of your recipes! The colors, the textures, all the details look simply superb. Congratulations for this great blog!! Keep it up!!!! ^0^

This chocolate cake looks so beautiful with the colors, I'm sure it'll be a big hit with the kids! Nice colors! Although I'm to a big fan of chocolate cake, this sure looks yummy! I'm normally the one that will say no to chocolate cake.

Hi Angeline, I kept this cake in the fridge after spreading it with the chocolate ganache. Yes, it wil harden up as it is made mainly with chocolates. Take the cake out 15~30mins before serving/slicing and it will soften.

Hi Linda, you can get the piping tip and piping bags from Phoon Huat. I used disposable piping bags. I am sorry, I do not know how to pipe at all! I only know how to do the stars. You can do a google search, you may be able to find some demo video clips. If not you can take a look at the Wilton website here (http://www.wilton.com/decorating/decorating-basics/using-decorating-bags.cfm)Hope this helps :)

Hi Linda, yes, you can make it in advance and store in a fridge. Bring it to out from the fridge at least 30mins before serving to soften the cake, otherwise it will be quite hard to slice ;)You don't need a springform pan for this, a normal cake pan will do.

this cake is wonderful, I came here attracted by your flickr's photos! I would copy your recipe for my dad's birthday but I'll obviously thank you in my newborn blog! (www.nasodatartufo.blogspot.com).Take a look around if you want (sorry, my english is not so good to have long speeches!) =D

Your recipes look fantastic!!! Is it possible to have an email address to contact you by? I tried sending one by the link on your page but it said I had to enter your address, which I could not find on your blog.